Along with Almond Bread, this Courgette Bread is regularly made in our kitchen as my husband has become intolerant to wheat and dislikes the gluten-free variety on sale in the supermarkets.   I tend to double the recipe and cook two loaves at a time so that I have plenty to pack away in the freezer.  I freeze it in packs of two slices for convenience.

INGREDIENTS:

½ cup coconut flour
¾ teaspoon bicarbonate of soda
½ teaspoon salt
1 tablespoon cinnamon
4 large eggs
2 – 3 tablespoons raw honey or maple syrup
1 cup courgette, (about 2 small or 1 medium courgette)
1 ripe banana
1 tablespoon coconut oil, plus extra for greasing tin
½ cup walnuts, chopped (or mixed seeds)

METHOD:

Grease a loaf pan with some coconut oil, or line with parchment paper. I use a 20cm x 9cm base (23cm x 12.5cm top) loaf tin and this works well.

Grate the courgette finely and then place  in a cheesecloth or muslin and squeeze all the juice out. Don’t waste the juice – add it to your next green juice or smoothie.

Mix the egg, honey or syrup, oil and banana together in a large bowl (I use a handheld electric mixer).

Add the dry ingredients and courgette and stir until the mixture is smooth.
Stir in the nuts or seeds.

Place batter into the greased loaf tin and bake in a 350° oven for approximately 50 minutes or until a toothpick comes out clean.

Turn out and leave to cool before slicing.

This bread goes beautifully with eggs, with a nut butter, or just on its own.   I have also made this recipe with chickpea flour and mixed seeds (pumpkin, sunflower, etc) which makes a nice alternative to walnuts.